Spring Oreo Cookie Balls

First thing I will say: no making fun of my Easter Eggs. I know they aren't the prettiest thing, but they taste really good. This is actually the second time I have attempted to make this recipe and my eggs look just a wonky this time as they did last time.

 

Here's the deal: you are supposed to dip the Oreo mixture in white chocolate as a general coating and then swirl colors over it to make them look like Easter Eggs. However, no one mentions how to properly coat an Easter Egg in hot white chocolate chips. Over the years I have become better at cake pops, and I would have thought my cake pop improvement would have benefited this project. Major difference: a cake pop gives you something to hold on to. I tried holding the egg at the top and bottom and using a spoon to evenly coat the middle part. But then you are still left with two uncovered areas where your fingers were. Then there's the fact that your Oreos get smooshier as they get warmer. And what are we doing? Putting something very warm on the outside of it.

I have been taught that if you continuously hit the wrist of the hand holding the item you are coating, it really helps smooth out the chocolate and candy coating. Even after doing this my Easter Eggs look like, well, Easter turds. Maybe if I put a toothpick in one end while I coated them that would make it easier?

• 6 oz cream cheese, softened
• 1/4 tsp orange extract
• 1 pkg (15.5 oz) Oreo cookies, finely crushed
• 12 oz Baker's white chocolate, melted, divided
• 2 drops each red, yellow and blue food coloring

Mix cream cheese, extract and cookie crumbs until well blended. Shape into 40 1-inch egg-shaped balls. Freeze 10 min. Meanwhile spoon 1 Tbsp melted chocolate into 3 small bowls. Tint each with different color food coloring. Dip balls in remaining untinted melted chocolate, place in a single layer in shallow wax-paper lined pan. Decorate with tinted chocolate. Refrigerate 1 hour or until firm.

NOTES: If you are reading this recipe thinking, "why in the world add the orange extract?" you share my thoughts. The first time I made this recipe, I left it out. The eggs were still good. This time I wanted to try it and I have to say, it adds just a little something to the flavor. It cuts into the richness of it so that you aren't overwhelmed by all the chocolate.

Also, remember the rules for melting chocolate: don't heat it too fast or long: you will burn it. And stir, stir, stir (even if it looks like they are still hard)! If you think you have already started the burning process, add a smidge of vegetable oil.

Prep Time: 30 min
Total Time: 1 hr 40 min
Serves 40
Recipe from Kraft Recipes